CN105768134B - A kind of processing method of black fruit fructus lycii - Google Patents
A kind of processing method of black fruit fructus lycii Download PDFInfo
- Publication number
- CN105768134B CN105768134B CN201610135657.8A CN201610135657A CN105768134B CN 105768134 B CN105768134 B CN 105768134B CN 201610135657 A CN201610135657 A CN 201610135657A CN 105768134 B CN105768134 B CN 105768134B
- Authority
- CN
- China
- Prior art keywords
- fructus lycii
- black fruit
- fruit fructus
- cleaning
- black
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 140
- 238000003672 processing method Methods 0.000 title claims abstract description 24
- 238000004140 cleaning Methods 0.000 claims abstract description 73
- 235000010208 anthocyanin Nutrition 0.000 claims abstract description 21
- 229930002877 anthocyanin Natural products 0.000 claims abstract description 21
- 239000004410 anthocyanin Substances 0.000 claims abstract description 21
- 150000004636 anthocyanins Chemical class 0.000 claims abstract description 21
- 238000010438 heat treatment Methods 0.000 claims abstract description 20
- 238000000034 method Methods 0.000 claims abstract description 18
- 150000001875 compounds Chemical class 0.000 claims abstract description 9
- 230000002000 scavenging effect Effects 0.000 claims abstract description 8
- 230000001476 alcoholic effect Effects 0.000 claims abstract description 7
- 238000001035 drying Methods 0.000 claims description 26
- 235000021022 fresh fruits Nutrition 0.000 claims description 9
- 235000002710 Ilex cornuta Nutrition 0.000 claims 1
- 241001310146 Ilex cornuta Species 0.000 claims 1
- 235000010326 Osmanthus heterophyllus Nutrition 0.000 claims 1
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 8
- 230000001954 sterilising effect Effects 0.000 abstract description 7
- 241000169546 Lycium ruthenicum Species 0.000 abstract description 4
- 229910052760 oxygen Inorganic materials 0.000 abstract description 3
- 239000001301 oxygen Substances 0.000 abstract description 3
- 230000008569 process Effects 0.000 abstract description 3
- 230000001681 protective effect Effects 0.000 abstract description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 15
- 239000000523 sample Substances 0.000 description 10
- 235000019441 ethanol Nutrition 0.000 description 9
- 230000003078 antioxidant effect Effects 0.000 description 8
- 239000000428 dust Substances 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- 239000003963 antioxidant agent Substances 0.000 description 4
- 235000006708 antioxidants Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 230000036541 health Effects 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 239000000470 constituent Substances 0.000 description 3
- 239000003344 environmental pollutant Substances 0.000 description 3
- 231100000719 pollutant Toxicity 0.000 description 3
- 239000002253 acid Substances 0.000 description 2
- 239000000356 contaminant Substances 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000000575 pesticide Substances 0.000 description 2
- 239000002344 surface layer Substances 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- 244000144730 Amygdalus persica Species 0.000 description 1
- 241001106041 Lycium Species 0.000 description 1
- 244000241838 Lycium barbarum Species 0.000 description 1
- 235000015459 Lycium barbarum Nutrition 0.000 description 1
- 244000132436 Myrica rubra Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 229930014669 anthocyanidin Natural products 0.000 description 1
- 150000001453 anthocyanidins Chemical class 0.000 description 1
- 235000008758 anthocyanidins Nutrition 0.000 description 1
- 230000003035 anti-peroxidant effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000006101 laboratory sample Substances 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- RTKIYNMVFMVABJ-UHFFFAOYSA-L thimerosal Chemical compound [Na+].CC[Hg]SC1=CC=CC=C1C([O-])=O RTKIYNMVFMVABJ-UHFFFAOYSA-L 0.000 description 1
- 229940033663 thimerosal Drugs 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
- A23N12/00—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts
- A23N12/06—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts for washing or blanching, combined with subsequent drying
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of processing methods of black fruit fructus lycii, it includes the following steps：The alcoholic solution that compound concentration is 70%v/v or more, temperature is -18~25 DEG C is as cleaning solution；Black fruit fructus lycii is put into cleaning solution and is cleaned, scavenging period 0.5-60min；The black fruit fructus lycii that cleaning is finished is dry to surface no moisture；Taking treated, black fruit fructus lycii carries out microwave heating.The method of the present invention efficiently, it is easy, lycium ruthenicum fruit total plate count can be significantly reduced, play good sterilization functions, additionally it is possible to substantially reduce the loss of black fruit fructus lycii anthocyanin in the process of cleaning.Black fruit fructus lycii total plate count≤1.5 × 10 being processed into through this method2(CFU/g), the loss late of anthocyanin is maintained at 5% hereinafter, oxygen radical absorbability is 400-700 μm of ole TE/gram, and fruit colour is distinct, safe to the human body reliable, environmentally protective.
Description
Technical field
The present invention relates to a kind of processing methods of black fruit fructus lycii fresh fruit or dry fruit, belong to medicines and health protection and field of food.
Background technique
Food, especially edible fruits are directly edible without hotting plate, and determine that their cleaning is particularly significant.If clear
It is improper to wash, as a result harmful to health instead.Because of the more or less residual contaminants of fruit currently on the market, such as without conscientious clear
It washes and just eats, dust, bacterium, the pesticide etc. remained on fruit will be brought into vivo, it is especially often edible, it will seriously endanger
Evil human health.
The characteristics of according to different pollutants residual and fruit itself, suitable cleaning solution need to be selected.Common cleaning solution has
It is neutrality, weakly alkaline and weakly acidic, such as：Cleaning red bayberry can use flour water adsorbing contaminant；Cleaning honey peach can use alkalescent
Rice washing water and pesticide in close；And though alcohol can kill fruit surface layer bacterium, can cause the change of fruit color, and with
Acid in fruit is had an effect, reduce fruit nutritive value (the refined of Yang Jian eats fruit 6 and avoids [N] Agriculture in Hunan, 2002,10：
27).Therefore, cleaning fruit does not usually select alcohol as cleaning solution.
Black fruit fructus lycii (Lycium ruthenicum Murr.) is the ripening fruits of Solanaceae Lycium, dietotherapeutic.
Black fruit fructus lycii nutritional ingredient rich in, such as pigment, polysaccharide, flavones.Wherein anthocyanin (also known as anthocyanidin) is its antioxygen
Change active constituent, soluble easily in water, ethyl alcohol has and removes interior free yl, anti peroxidation of lipid, antitumor, improvement eyesight, adjusting
The physiological functions such as immune function and pharmacological activity have very high medical value.
Currently, there are two types of processing methods before black fruit fructus lycii is edible, it is cleaned after picking black fruit fructus lycii,
It directly dries or dries, another kind is directly washed with water after picking black fruit fructus lycii.It, will when the former causes edible black fruit fructus lycii
Silt, dust, the pollutant on its surface are also brought into vivo.Through detecting, unwashed black fruit fructus lycii is up to containing total number of bacterial colonies
5.9×104(CFU/g), microbial contamination is high, hygienic quality is poor, brings harm to human health；The latter is directly clear with water
It washes, cleaning method is coarse, not only brings secondary pollution to be also greatly reduced the active constituent contents such as anthocyanin, causes product quality
It deteriorates, curative effect reduces, and then loses medical value.Application number 201410392729.8, a kind of black fruit fructus lycii of denomination of invention add
Work method discloses a kind of processing method of black fruit fructus lycii, and its step are as follows：(1) fruit is selected in picking；(2) cleaning drains：It will choose
Black fruit fructus lycii raw material be placed on flowing sink in clean, remove black fruit fructus lycii surface silt and fruit leaf, it is black by what is cleaned up
Fruit fructus lycii spreads 2-3 hours under the conditions of shady and cool ventilation, drains away the water；(3) it is freeze-dried；(5) export；(6) classification packaging.It should
Processing method, which directly washes with water black fruit fructus lycii, will lead to the decline of the active constituent contents such as anthocyanin.
Therefore, according to black fruit fructus lycii itself the characteristics of, finds a kind of pollutant that can remove black fruit fructus lycii surface, plays
Sterilization functions, but can protect to greatest extent effective component from loss, the processing method for improving its antioxidant activity be at present urgently
Technical problem to be solved.
Summary of the invention
The technical solution of the present invention is to provide a kind of processing methods of black fruit fructus lycii.
The present invention provides a kind of processing methods of black fruit fructus lycii, it includes the following steps：
A, the alcoholic solution that compound concentration is 70%v/v or more, temperature is -18~25 DEG C is as cleaning solution；
B, black fruit fructus lycii is put into cleaning solution and is cleaned, scavenging period 0.5-60min；
C, the black fruit fructus lycii for finishing cleaning is dry to surface no moisture；
D, step c is taken treated that black fruit fructus lycii carries out microwave heating, microwave power 2000w-50000w, microwave frequency
1000-4000MHz, heating time 1-30min.
Preferably, in step a, the alcoholic solution concentration is 70%~80%v/v.It is further preferred that the wine
The concentration of smart solution is 75%v/v.
Preferably, in step a, the temperature of the alcoholic solution is 20 DEG C.
Preferably, in step b, the black fruit fructus lycii refers to the dry fruit or fresh fruit of black fruit fructus lycii.
Preferably, in step b, the dosage of the cleaning solution is 10~20 times of black fruit fructus lycii volume.
Preferably, in step b, the scavenging period is 5~30min.It is further preferred that the scavenging period is
5min, 15min or 30min.
Preferably, in step b, the drying is to dry or dry.It is further preferred that temperature≤50 of the drying
℃。
In step d, microwave power 40000w, microwave frequency 4000HZ, heating time 25min.
The present invention also provides the black fruit fructus lyciis that the above method is prepared.
Alcohol is used frequently as thimerosal in daily life, but cannot be used for the cleaning of fruit, disinfection.Though alcohol can kill
Fruit surface layer bacterium, but the change of fruit color can be caused, and have an effect with the acid in fruit, reduce the nutrition of fruit
Value.The present invention overcomes the technical prejudice that, using the alcohol of certain concentration as cleaning solution, in specific cleaning item
Black fruit fructus lycii is cleaned under part, significant effect.The method of the present invention is efficient, easy, can not only remove black fruit fructus lycii surface
Silt, dust and impurity, significantly reduce lycium ruthenicum fruit total plate count, rise good sterilization functions, additionally it is possible to drop significantly
The loss of low black fruit fructus lycii anthocyanin in the process of cleaning improves the antioxidant activity of black fruit fructus lycii, while by further
Microwave drying further improves the antioxidant activity of black fruit fructus lycii.
Black fruit fructus lycii total plate count≤1.5 × 10 being processed into through this method2(CFU/g), the loss late of anthocyanin is protected
It holds 5% hereinafter, oxygen radical absorbability is 400-700 μm of ole TE/gram, fruit colour is distinct, residual without silt dust
It stays, it is safe to the human body reliable, it is environmentally protective.
Below by way of specific embodiment, the present invention is described in further detail, but is not intended to limit the present invention, ability
The various changes and replacement that field technique personnel make according to the present invention, as long as it does not depart from the spirit of the invention, should belong to this hair
Bright scope of the appended claims.
Specific embodiment
The processing method of 1 black fruit fructus lycii dry fruit of embodiment
A, the edible alcohol that compound concentration is 70%v/v, temperature is -18 DEG C is as cleaning solution；
B, black fruit fructus lycii dry fruit 1kg is taken, is placed in the cleaning solution of 10 times of volumes, 0.5min is cleaned；
C, after cleaning, naturally dry；
D, it takes the black fruit fructus lycii of above-mentioned naturally dry to be put into microwave drying oven, is 2000w, microwave frequency in microwave power
For 2000MHz, heating time be 1min under conditions of carry out microwave drying, after drying up to instant black fruit fructus lycii.
The processing method of 2 black fruit fructus lycii fresh fruit of embodiment
A, the edible alcohol that compound concentration is 75%v/v, temperature is -4 DEG C is as cleaning solution；
B, black fruit fructus lycii fresh fruit 5kg is taken, is placed in the cleaning solution of 20 times of volumes, 10min is cleaned；
C, it after cleaning, is dried at 50 DEG C.
D, it takes the black fruit fructus lycii of above-mentioned drying to be put into microwave drying oven, is 50000w in microwave power, microwave frequency is
4000MHz, heating time be 30min under conditions of carry out microwave drying, after drying up to instant black fruit fructus lycii.
The processing method of 3 black fruit fructus lycii fresh fruit of embodiment
A, the edible alcohol that compound concentration is 80%v/v, temperature is 25 DEG C is as cleaning solution；
B, black fruit fructus lycii fresh fruit 10kg is taken, is placed in the cleaning solution of 10 times of volumes, 2min is cleaned；
C, after cleaning, naturally dry；
D, it takes the black fruit fructus lycii of above-mentioned naturally dry to be put into microwave drying oven, is 8000w, microwave frequency in microwave power
For 3000MHz, heating time be 20min under conditions of carry out microwave drying, after drying up to instant black fruit fructus lycii.
The processing method of 4 black fruit fructus lycii dry fruit of embodiment
A, the edible alcohol that compound concentration is 90%v/v, temperature is 25 DEG C is as cleaning solution；
B, black fruit fructus lycii dry fruit 20kg is taken, is placed in 10 times of volume cleaning solutions, 20min is cleaned；
C, after cleaning, naturally dry；
D, it takes the black fruit fructus lycii of above-mentioned naturally dry to be put into microwave drying oven, is 10000w, Microwave Frequency in microwave power
Rate is 2500MHz, heating time be 15min under conditions of carry out microwave drying, after drying up to instant black fruit fructus lycii.
The processing method of 5 black fruit fructus lycii dry fruit of embodiment
A, the edible alcohol that compound concentration is 96%v/v, temperature is 25 DEG C is as cleaning solution；
B, black fruit fructus lycii dry fruit 50kg is taken, is placed in 20 times of volume cleaning solutions, 60min is cleaned；
C, after cleaning, naturally dry；
D, it takes the black fruit fructus lycii of above-mentioned naturally dry to be put into microwave drying oven, is 30000w, Microwave Frequency in microwave power
Rate is 3500MHz, heating time be 30min under conditions of carry out microwave drying, after drying up to instant black fruit fructus lycii.
The processing method of 6 black fruit fructus lycii dry fruit of embodiment
A, using concentration is 100%v/v, temperature is -15 DEG C edible alcohol as cleaning solution；
B, black fruit fructus lycii dry fruit 20kg is taken, is placed in 10 times of volume cleaning solutions, 30min is cleaned；
C, after cleaning, naturally dry；
D, it takes the black fruit fructus lycii of above-mentioned naturally dry to be put into microwave drying oven, is 30000w, Microwave Frequency in microwave power
Rate is 3500MHz, heating time be 30min under conditions of carry out microwave drying, after drying up to instant black fruit fructus lycii.
Beneficial effects of the present invention are proved below by way of specific test.
The selection of 1 cleaning solution of experimental example and its concentration
1 laboratory sample
Black fruit fructus lycii is placed in water cleaning 0.5 minute by sample 1, is then spontaneously dried.
Black fruit fructus lycii is placed in water cleaning 2 minutes by sample 2, is then spontaneously dried.
Black fruit fructus lycii is placed in water cleaning 5 minutes by sample 3, is then spontaneously dried.
Black fruit fructus lycii is placed in water cleaning 10 minutes by sample 4, is then spontaneously dried.
Black fruit fructus lycii is placed in water cleaning 30 minutes by sample 5, is then spontaneously dried.
Black fruit fructus lycii is placed in 70% edible alcohol and cleaned 30 minutes by sample 6, is then spontaneously dried.
Black fruit fructus lycii is placed in 75% edible alcohol and cleaned 30 minutes by sample 7, is then spontaneously dried.
Black fruit fructus lycii is placed in 80% edible alcohol and cleaned 30 minutes by sample 8, is then spontaneously dried.
Black fruit fructus lycii is placed in 96% edible alcohol and cleaned 30 minutes by sample 9, is then spontaneously dried.
Black fruit fructus lycii is placed in 100% edible alcohol and cleaned 30 minutes by sample 10, is then spontaneously dried.
It wherein, is 20 DEG C for the temperature of the water of cleaning and edible alcohol；The black fruit fructus lycii used is black fruit fructus lycii fresh fruit；
The volume of the cleaning solution used is 10 times of black fruit fructus lycii.
2 experimental methods
It is cleaned according to washing with water with the edible alcohol of various concentration, every group takes the black fruit fructus lycii of cleaning front and back each
5g, water for cleaning and the cleaning edible alcohol solution of various concentration show anthocyanin in poor method measurement black fruit fructus lycii using pH, use
GB 4789.2-2010 national food safety standard food microbiological examination measures total plate count,
3 experimental results, are shown in Table 1.
The influence of 1 cleaning solution of table and its concentration to anthocyanin, total plate count in black fruit fructus lycii
As the result is shown：
After being washed using conventional method, total clump count of black fruit fructus lycii is higher compared with before cleaning, produces secondary pollution, and
The loss late of anthocyanin is high, and in the case where cleaning 0.1 minute, loss late is as high as 8.42%；
Using the method for the present invention, i.e., the edible alcohol using concentration more than or equal to 70%v/v can significantly be dropped as cleaning solution
Low total plate count, have good sterilization effect, and in black fruit fructus lycii anthocyanin loss it is relatively low, loss late be lower than 5%；
Wherein, when alcohol concentration is 70~80%v/v, anthocyanin loss late is lower, and total plate count is less, and cleaning effect is best, optimal
Choosing cleaning concentration is 75%.
And when using concentration for the edible alcohol of 60%v/v as cleaning solution cleaning, clump count is higher, and anthocyanin
It is larger to lose liquid.
The experiment results show that the clump count on black fruit fructus lycii surface can be effectively reduced using the method for the present invention, play effectively
Sterilization functions, and the effective component of black fruit fructus lycii can be effectively maintained, e.g., anthocyanin loss late is lower than 5%.
The selection of experimental example 2 cleaning temperature, scavenging period, cleaning solution Alcohol degree
Black fruit fructus lycii is taken, is cleaned respectively according to the condition of following table 2, then naturally dry.With total plate count and anthocyanin
Loss late is index, preferably cleaning condition.Wherein, the black fruit fructus lycii used is black fruit fructus lycii dry fruit；The body of the cleaning solution used
Product is 20 times of black fruit fructus lycii.
2 cleaning temperature of table, the influence of scavenging period, Alcohol degree to anthocyanin, total plate count in black fruit fructus lycii
The results show that the concentration of only cleaning solution is not less than 70%, the temperature of cleaning solution not higher than 25 DEG C, wash time not
When lower than 0.5min (group 7), it could effectively sterilize, reduce total plate count, meanwhile, the loss late of anthocyanin is lower than 5%；And it cleans
The concentration of liquid is too low not to have a sterilization functions, the too high degradation that will lead to anthocyanin of the temperature of cleaning solution,
3 microwave power of experimental example, microwave frequency, the selection of heating time
The edible alcohol that compound concentration is 75%v/v, temperature is 20 DEG C is as cleaning solution；Black fruit fructus lycii fresh fruit 5kg is taken, is set
In the cleaning solution of 10 times of volumes, 30min is cleaned；After cleaning, naturally dry；The black fruit fructus lycii of above-mentioned naturally dry is taken to put
Enter in microwave drying oven, carry out microwave drying, heats 25min, microwave power and microwave frequency are adjusted according to the following table 4.
4 microwave power of table, the influence of microwave frequency, heating time to black fruit matrimony vine oxidation resistant value
When without microwave heating, the anti-oxidant value of black fruit fructus lycii is only 200-300 μm of ole TE/gram；And through micro-
After Wave heating, the anti-oxidant value of black fruit fructus lycii increases with the increase of heating time, when heated between be 25min when, it is anti-oxidant
Value reaches maximum value, increases as time go on, and anti-oxidant value is on a declining curve, it is therefore preferable that microwave heating condition is：It is micro-
Wave frequency rate 4000HZ, microwave power 40000w, heating time 25min.
To sum up, the method for the present invention is efficient, easy, can not only remove the silt, dust and impurity on black fruit fructus lycii surface, shows
Writing reduces lycium ruthenicum fruit total plate count, plays good sterilization functions, additionally it is possible to substantially reduce black fruit fructus lycii in cleaning process
The loss of middle anthocyanin improves the antioxidant activity of black fruit fructus lycii.The black fruit fructus lycii total plate count being processed into through this method≤
1.5×102(CFU/g), the loss late of anthocyanin is maintained at 5% hereinafter, oxygen radical absorbability is 400-700 μm of ole
TE/gram, fruit colour is distinct, remains without silt dust, safe to the human body reliable, environmentally protective.
Claims (9)
1. a kind of processing method for reducing the loss of black fruit fructus lycii anthocyanin, it is characterised in that：It includes the following steps：
A, the alcoholic solution that compound concentration is 70~80%v/v, temperature is -18~25 DEG C is as cleaning solution；
B, black fruit fructus lycii is put into cleaning solution and is cleaned, scavenging period 5-30min；The dosage of cleaning solution is black fruit fructus lycii volume
10~20 times；
C, it dries to surface no moisture；
D, step c is taken treated that black fruit fructus lycii carries out microwave heating, microwave power 2000w-50000w, microwave frequency 1000-
4000MHz, heating time 1-30min.
2. processing method according to claim 1, it is characterised in that：In step a, the concentration of the alcoholic solution is 75%
v/v。
3. processing method according to claim 1, it is characterised in that：In step a, the temperature of the alcoholic solution is 20
℃。
4. processing method according to claim 1, it is characterised in that：In step b, the black fruit fructus lycii refers to black fruit Chinese holly
The dry fruit or fresh fruit of Qi.
5. processing method according to claim 1, it is characterised in that：Scavenging period described in step b be 5min,
15min or 30min.
6. processing method according to claim 1, it is characterised in that：In step c, the drying is to dry or dry.
7. processing method according to claim 6, it is characterised in that：Temperature≤50 DEG C of the drying.
8. processing method according to claim 1, it is characterised in that：In step d, microwave power 40000w, Microwave Frequency
Rate is 4000MHZ, heating time 25min.
9. the black fruit fructus lycii that claim 1~8 any one method is prepared.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610135657.8A CN105768134B (en) | 2016-03-10 | 2016-03-10 | A kind of processing method of black fruit fructus lycii |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610135657.8A CN105768134B (en) | 2016-03-10 | 2016-03-10 | A kind of processing method of black fruit fructus lycii |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN105768134A CN105768134A (en) | 2016-07-20 |
| CN105768134B true CN105768134B (en) | 2018-11-16 |
Family
ID=56387441
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610135657.8A Active CN105768134B (en) | 2016-03-10 | 2016-03-10 | A kind of processing method of black fruit fructus lycii |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105768134B (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109832540B (en) * | 2019-04-11 | 2022-06-03 | 完美（广东）日用品有限公司 | Color protection and sterilization method for dried lycium ruthenicum |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1105579A (en) * | 1994-07-16 | 1995-07-26 | 高海涛 | Purified medlar and production method thereof |
| CN102178193A (en) * | 2011-05-13 | 2011-09-14 | 黄杰 | Chinese wolfberry fruit powder and preparation method thereof |
| CN103005452A (en) * | 2013-01-16 | 2013-04-03 | 中国科学院西北高原生物研究所 | Method for drying fresh wolfberry fruits |
| KR101422763B1 (en) * | 2014-01-17 | 2014-07-23 | 대전중앙청과 주식회사 | System and processing method of Fresh-cut Produce |
| CN104222890A (en) * | 2014-06-06 | 2014-12-24 | 山西汉波食品股份有限公司 | Preparation method of crispy wolfberry |
-
2016
- 2016-03-10 CN CN201610135657.8A patent/CN105768134B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1105579A (en) * | 1994-07-16 | 1995-07-26 | 高海涛 | Purified medlar and production method thereof |
| CN102178193A (en) * | 2011-05-13 | 2011-09-14 | 黄杰 | Chinese wolfberry fruit powder and preparation method thereof |
| CN103005452A (en) * | 2013-01-16 | 2013-04-03 | 中国科学院西北高原生物研究所 | Method for drying fresh wolfberry fruits |
| KR101422763B1 (en) * | 2014-01-17 | 2014-07-23 | 대전중앙청과 주식회사 | System and processing method of Fresh-cut Produce |
| CN104222890A (en) * | 2014-06-06 | 2014-12-24 | 山西汉波食品股份有限公司 | Preparation method of crispy wolfberry |
Also Published As
| Publication number | Publication date |
|---|---|
| CN105768134A (en) | 2016-07-20 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101669561B (en) | Tea drink with main materials of purple potato leaves and blueberry leaves and preparation method thereof | |
| CN104624282A (en) | Processing method for nutritional rice | |
| CN101238866B (en) | Degradation method of aflatoxin | |
| WO2018074759A1 (en) | Aronia beverage and method for producing same | |
| CN104126650B (en) | A kind of processing method of black Fructus Lycii | |
| CN105768134B (en) | A kind of processing method of black fruit fructus lycii | |
| CN105660835A (en) | Bacterium-reducing method for dehydrated garlic products | |
| CN101536743A (en) | Process adopting sugarcane as raw material to prepare pure brown sugar molasses | |
| CN111374246A (en) | Method for producing lycium ruthenicum juice by utilizing ultrahigh pressure technology | |
| CN105595374B (en) | A kind of ultrasonic cleaning method of black fruit fructus lycii | |
| CN103222502B (en) | Hurdle bacteria-reducing method of fruit and vegetable powder | |
| CN105925450B (en) | It is a kind of brew Yunnan olive wine technique and its brew Yunnan olive wine | |
| CN114304338A (en) | Preparation method of fresh flower leaf beverage for preventing cold | |
| CN114451537A (en) | Preparation process of dried orange peel and autumn pear paste | |
| CN110496158B (en) | Processing method of rhizoma galangae-prepared coptis chinensis decoction pieces | |
| CN104413487A (en) | Aspergillus flavus-controlled sunflower seed sauce production process | |
| CN108094650A (en) | A kind of low sugar preserved hylocereus undatus peels processing method | |
| KR102108570B1 (en) | Method for preparing moringa solution | |
| CN111254032A (en) | Golden buckwheat and tartary buckwheat yellow wine and pure fermentation brewing process thereof | |
| Sadeghi et al. | The effect of gamma irradiation, microwaves, and roasting on aflatoxin levels in pistachio kernels | |
| CN111109416A (en) | Making method and application of dandelion health tea | |
| Afriyanti et al. | Improving The Quality of Fig (Ficus carica. L) Processing from Posdaya Lancar Barokah Pokoh Kidul Wonogiri | |
| CN110961176A (en) | Processing method of high-quality rice | |
| CN101006856A (en) | Sterilization method of ganderoma lucium spores powder and ganderoma lucidum fruitbody | |
| CN104473130A (en) | Preparation method of health taro sauce |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20240705 Address after: 810000, 1st Floor, Standardized Factory Building, Zone C, Entrepreneurship Park, No. 4 Kunlun East Road, Dongchuan Industrial Park, Xining City, Qinghai Province, China Patentee after: QINGHAI HONGDING BIOENGINEERING CO.,LTD. Country or region after: China Address before: 810001 No.23 Xinning road Xinning City Qinghai Province Patentee before: Northwest Institute of Plateau Biology, Chinese Academy of Sciences Country or region before: China |